Newburgh resident's beef Stroganoff is royal treat

photos by Aimee Blume / Special to The Courier & Press
Bill Skidmore has been making this recipe for beef Stroganoff since 1965. It is tomato paste and sour cream based, and uses sirloin for quicker cooking and tender results.

Bill Skidmore of Newburgh shared a deliciously different recipe for a tomato-based beef Stroganoff.

Bill Skidmore of Newburgh passed on this delightfully different recipe for beef Stroganoff. It’s got a tomato paste base and is served over rice. Sirloin is used rather than tougher stewing beef, so it cooks quicker than most stroganoff recipes.

“This is a very good dish; it’s a repeater,” said Skidmore. “We’ve been making it since 1965. I was working for RCA in Indianapolis, and my boss and his wife invited a bunch of us for dinner and served this Stroganoff. My wife got the recipe from her. It was so good and it’s still good.”

Skidmore said this dish is a nice everyday meal or can be served for a special occasion with a salad. It holds well, too. Skidmore serves this dish with rice. He said it can also be served with spaghetti, noodles or Chinese noodles.

Beef Stroganoff

Source: Bill Skidmore

Serves: 8-10

INGREDIENTS

2 pounds top sirloin, cut into bite-sized cubes

1/3 pound butter

Salt and pepper to taste

1 tablespoon flour

1/2 to 3/4 cup onions, finely diced

1 cup beef stock

2 4-ounce cans mushrooms

2 6-ounce cans tomato paste

1 pint sour cream

DIRECTIONS

1 Brown beef in the butter, season with salt and pepper to taste, and sprinkle flour over all. Stir to prevent lumping.